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Colorful Black Bean Salad

By: Laurie Mace

"Cherry tomatoes and yellow pepper add splashes of color this black bean salad. 'I like to let it stand for at least 15 minutes before serving to allow the flavors to blend,' suggests Laurie Mace of Los Osos, California."

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1 pint cherry tomatoes, quartered
1 sweet yellow pepper, julienned
4 green onions, chopped
3 tablespoons minced fresh cilantro or parsley
DRESSING:
3 tablespoons lemon juice
2 tablespoons olive or canola oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 137 calories, 4 g fat (trace saturated fat), 0 cholesterol, 480 mg sodium, 18 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.